twice baked breakfast sweet potatoes;

twice baked breakfast sweet potatoes;

A savory sweet potato mash with bacon and eggs stuffed into the skins and twice baked.

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Originally posted June 1, 2018. Updated on May 6, 2023 for content and clarity.

These twice baked breakfast sweet potatoes are a perfect combination of savory and sweet in the morning. They’re a perfect make ahead breakfast because they’re jam packed with protein, veggies, healthy fats, and it’s easy to make them in bulk. These twice baked breakfast sweet potatoes are packed with eggs, breakfast meat, cheese, tomatoes, and onions.

I know a lot of people love those thanksgiving sweet potatoes drenched in brown sugar and topped with marshmallows. I find those sugar-sopping recipes just way too much sugar. I love me a savory sweet potato, and this is a perfect blend. The salty sausage or bacon will offset some of the sweetness, and I especially love the hint of garlic mixed in. It’s making me salivate just thinking about it! It’s funny because I used to dislike sweet potatoes, but now I can’t get enough.

This recipe also lends itself to the “kitchen sink” principle–use whatever is in your fridge that needs to be used up! Find the right sized sweet potatoes. Depending on your hunger, lifestyle, and preference, you may reach for smaller or bigger sweet potatoes. (Or it might just depend what’s available at your grocery store for the week.) I prefer to do small-medium sized potatoes. I find that a medium potato is perfect to grab half for breakfast, or both halves for a small potato.

And feel free to customize based on your tastes. Feel like bacon? Crumble it up and stir it into the sweet potato mash. Craving some sausage? Crumble it up and throw it in. Vegetarian or want to pack even more veggies in? Go a southwestern route, and sautee up some onions and peppers, and mix in some fresh salsa. Really the options are endless. 

Make sure to poke your sweet potato all over with a fork. It’s a little therapeutic to stab a potato over and over again with a fork. But it can take a little bit of force to pierce the flesh, so be careful in your stabbing duties!

My favorite addition is to load it up these breakfast sweet potatoes with cheese and chives. If you’re looking for extra protein, add in some cottage cheese instead of shredded cheese. Adding cottage cheese keeps the added fats about the same, but bumps up the protein for an extra kick.

And I just love chives, but feel free to swap in scallions or cooked onions depending on your own preference. I love the mild flavor of chives, and bonus–I can use them straight, without spending time cooking them. So they’re a great option for me.

Let me know what you think!  I actually adapted this recipe as part of my experience doing Whole30. And it helped a lot to have some breakfasts meal-prepped ahead of time. It’s enough work that I like making 2-4 potatoes, which will make 4-8 servings for me (half a loaded sweet potato is great for me for breakfast).

While Whole30 might work for some people, it’s not for me long term. But I am glad I found this recipe, because twice baked breakfast sweet potatoes are going to be a breakfast staple going forward. I really enjoy this savory sweet combination that’s veggie packed and healthful. If you’re looking for a super filling breakfast you’ll look forward to in the morning, than this is the recipe for you.

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Check out these other breakfast options:

• Healthful greek yogurt pancakes are a delicious blend of whole grain flours, extra protein, and deliciousness.
• Need some chocolate in your breakfast? Check out s’mores cinnamon rolls.
• This cream cheese apple cake makes for a perfect dessert, or a morning after coffee cake.

twice baked breakfast sweet potatoes;

A savory sweet potato mash with bacon and eggs stuffed into the skins and twice baked.

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Oven Temp: 400°F

Servings: 4

Author: bestwithchocolate.com

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Ingredients

• 2 medium sweet potatoes
• 4 breakfast sausage links or ~ 4 strips cooked bacon
• 3 large eggs
• ½ onion, diced
• 3 Tbsp shredded cheese (or sub cottage cheese for an extra boost of protein)
• 1 roma tomato, diced
• 1 tsp garlic powder
• salt & pepper
• 1 Tbsp chives

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Instructions

• Pierce sweet potatoes all over with a fork. On a parchment paper lined plate, microwave potatoes for 10 mins, flipping after 5 mins.
• Cut sweet potatoes in half and let rest for 5-10 mins until cool.
• Meanwhile, cook diced onion and sausage/bacon (either links or crumbles as desired). Remove to a paper-towel lined bowl to drain.
• Scramble the raw eggs in a small bowl, then cook in the same pan as the sausage until firm but a little runny (remember they'll be baked again).
• In a medium bowl, add the eggs, onion, breakfast meats, chopped tomato, shredded or cottage cheese, and 1 tsp garlic powder.
• Scoop out the sweet potato innards, leaving approx. ¼” flesh around the sides to maintain shape. Add the sweet potato to the bowl with the eggs and other ingredients.
• In the medium bowl, mash all ingredients together. Season with salt and pepper as desired.
• Scoop the mixture back into the sweet potato skins.
• Bake in oven immediately for 10 minutes uncovered, or wrap each half in foil and reheat at a later time. They can reheat in the microwave, but be sure to remove any foil or metal before popping them into the microwave.

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